Search Results (1,732 found)
www.delish.com
Chunks of tender lamb grilled on skewers taste fantastic with a zesty salsa verde.
cooking.nytimes.com
"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
www.delish.com
Toss store-bought farfalle pasta with pears, Pecorino and mascarpone - no stuffing required.
www.chowhound.com
Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb.
www.allrecipes.com
Branzino is baked whole with plenty of lemon, oregano, and white wine.
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Get Zucchini Salad Recipe from Food Network
cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
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Just mix up some boxed brownie mix and fill purchased ice cream cones, then bake for an easy treat that kids can help make. Top with your favorite toppings or a scoop of ice cream.
Ingredients: vegetable oil, water, eggs, wafer
www.allrecipes.com
Sea bass is rubbed with seasonings, and grilled in an herbed butter blend.
www.delish.com
Here's a savory pasta dish that actually has some sweet notes in the corn, cream and ham that compose the delicious sauce.
cooking.nytimes.com
Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor
Ingredients: butter, hot sauce, garlic, lemon, anchovy